Saturday, August 17, 2013

Fig walnut cinnamon tart

I made this tart today for my mom, since she loves both figs and nuts. I wanted to make her a nice treat for the weekend. Then my friends came over so they all got a slice each too. The thing was gone in a blink of an eye haha.

I think this a perfect pie for the transition between summer and fall. Figs are summer fruit and cinnamon gives a cozy feel which I associate with fall.Personally I'm allergic to walnuts, so you have to take the word of the many people who tried this tart that it is really delicous. Allergies.... such a pain...It's sweet but not too sweet and the figs are beautifully caramelized. It all goes well together but the figs are definitely the star.This recipe makes one 8 inch (20 centimeter) tart. So that's smaller than the regular size I usually make.Sorry for the 2 week break, I was on vacation and traveling so I was eating out more than cooking. But I'm back and will be posting many recipes soon!

Ingredients:Crust:1/4 cup finely crushed graham crackers or some kind of biscuit1/2 cup all purpose floura pinch of salta pinch of cinnamon 1/2 tsp brown sugar 1/4 cup (half a stick) cold butter2-3 tbsp ice cold waterCombine the crushed crackers, flour, salt, cinnamon and sugar. With a pastry blender or fingers incorporate the butter until it is the size of peas or a bit smaller. Add the water and pull the mixture together. Refrigirate for about 30 minutes or put in the freezer for 10-15 minutes (important). Roll the crust out and place it in the tart pan. Refrigirate until ready to bake.Filling:1 1/4 cups walnuts1/4 cup sugar2 tablespoons butter or margine2 eggs2 tablespoons water 3 tabelspoons flour1/2 tsp cinnamonIn a food processor blend the walnuts and sugar until smooth and the walnuts start to release their oils and clump together. It will start to become walnut butter, but don't go all the way. Add your butter and process until smooth. Tranfer this into a bowl. Add the eggs and water. Mix until smooth. Finally add the flour and cinnamonPut this into your pie crust.

Topping:7-8 fresh figs, sliced lenghtwise2 tsp sugar

Arrange the fig halves on top and sprinkle them with sugar. They will caramelize during baking

Bake this for about 30 minutes at 325*F (about 165*C), until the figs are softened and caramelized and the filling is set.Enjoy warm or refrigerated overnight :)

2 comments:

Oh man I totally forgot! Honestly I usually eyeball the temp and time, but this one was 30 minutes at 325*F (about 165*C). I will update the post, thanks for your comment!And yup the consistency of the filling is amazing great warm strait out of the oven and cold when refrigirated overnight! Kisses :*